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Name: Corn Soup with Chilies and Cashews
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 6
Cuisine: Indian
Ingredients: 2 tb Unsalted butter; 1/4 c Chopped cashews; 1 Or 2 jalapeno peppers,; 1 tb Coriander seeds; 1 ts Cumin seeds; 4 cn (16 oz @) chicken or; 3 1/2 c Frozen corn kernels; Salt to taste; Fr. ground pepper to taste; 1 Red bell pepper, seeded,; 3 tb Shredded fresh or dried; 3 tb Chopped cilantro

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INGREDIENTS

2 tb Unsalted butter
1/4 c Chopped cashews
1 Or 2 jalapeno peppers,
1 tb Coriander seeds
1 ts Cumin seeds
4 cn (16 oz @) chicken or
3 1/2 c Frozen corn kernels
Salt to taste
Fr. ground pepper to taste
1 Red bell pepper, seeded,
3 tb Shredded fresh or dried
3 tb Chopped cilantro

Servings

INSTRUCTIONS

Melt butter in large saucepan over medium heat. Add nuts, jalapenos, coriander and cumin. Cook, stirring constantly, until fragrant and toasted, about 3 minutes. Add broth and corn kernels; heat to boil. Reduce heat to medium-low. Cover and simmer 10 minutes. Puree soup in blender, working in batches, until smooth. Pour soup through strainer back into pot, pressing solids with back of spoon to extract liquid. Season with salt and pepper. Stir in bell pepper and coconut. Simmer until hot, about 5 minutes. Garnish with cilantro. From article by William Rice, Chicago Tribune. Typed for you by Joan MacDiarmid. Posted to MM-Recipes Digest by "Rfm" on Sep 28, 98

NOTES

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Corn Soup with Chilies and Cashews

2 tb Unsalted butter
1/4 c Chopped cashews
1 Or 2 jalapeno peppers,
1 tb Coriander seeds
1 ts Cumin seeds
4 cn (16 oz @) chicken or
3 1/2 c Frozen corn kernels
 Salt to taste
 Fr. ground pepper to taste
1 Red bell pepper, seeded,
3 tb Shredded fresh or dried
3 tb Chopped cilantro

Melt butter in large saucepan over medium heat. Add nuts, jalapenos,  coriander and cumin. Cook, stirring constantly, until fragrant and toasted,  about 3 minutes. Add broth and corn kernels; heat to boil. Reduce heat to  medium-low. Cover and simmer 10 minutes.    Puree soup in blender, working in batches, until smooth. Pour soup  through strainer back into pot, pressing solids with back of spoon to  extract liquid. Season with salt and pepper. Stir in bell pepper and  coconut. Simmer until hot, about 5 minutes. Garnish with cilantro.    From article by William Rice, Chicago Tribune. Typed for you by Joan  MacDiarmid.    Posted to MM-Recipes Digest  by "Rfm" <Robert-Miles@usa.net> on Sep 28, 98

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Nutrition

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Serving Size: 1 Serving (115g)
Recipe Makes: 6 Servings

Calories: 310
Calories from Fat: 239 (77%)

Amt Per Serving		% DV

	Total Fat 26.5g	35 %
	Saturated Fat 15.2g	76 %
	Monounsaturated Fat 7.9g
	Polyunsanturated Fat 1.6g
Cholesterol 61.1mg		19 %
Sodium 33.4mg		1 %
Potassium 227.6mg		6 %
Total Carbohydrate 19g		6 %
	Dietary Fiber 2.2g	9 %
	Sugars, other 16.7g
Protein 3.7g		5 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 310

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